TORTELLINI SOUP
Ingredients
| Ingredient | Weight | Measure | Issue |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-5/8 cup | 1 lbs |
| GARLIC POWDER | 5/8 oz | 2 tbsp | |
| BASIL,DRIED,CRUSHED | 5/8 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 13-3/4 lbs | 1 gal 2 qts | |
| CHICKEN BROTH | 4 gal | ||
| TORTELLINI,FROZEN,CHEESE | 6 lbs | ||
| SQUASH,FRESH,SUMMER,SLICED | 6-7/8 lbs | 1 gal 2-7/8 qts | 7-1/4 lbs |
| CHEESE,PARMESAN,GRATED | 7 oz | 2 cup |
Method
1 Spray steam-jacketed kettle or stock pot with non-stick
cooking spray.
2 Add onions, garlic, basil, and pepper; cover; cook 8 to 10 minutes or until onions are tender.
3 Add tomatoes, bring to a boil. Reduce heat; cover; simmer 15 minutes.
4 Prepare broth according to package directions. Add to tomatoes.
5 Add tortellini; simmer covered 12 to 15 minutes.
6 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add squash; simmer covered 3 to 5 minutes or until tender.
CCP: Hold for service at 140 F. or higher.
7 Garnish each serving with 1 teaspoon parmesan cheese.
2 Add onions, garlic, basil, and pepper; cover; cook 8 to 10 minutes or until onions are tender.
3 Add tomatoes, bring to a boil. Reduce heat; cover; simmer 15 minutes.
4 Prepare broth according to package directions. Add to tomatoes.
5 Add tortellini; simmer covered 12 to 15 minutes.
6 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add squash; simmer covered 3 to 5 minutes or until tender.
CCP: Hold for service at 140 F. or higher.
7 Garnish each serving with 1 teaspoon parmesan cheese.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 140 cal | 20 g | 7 g | 4 g | 14 mg | 1309 mg | 133 mg |
Portion
1 Cup
Yield
100